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Recipe for Gulab Jamuns (From Scratch)

For the jamuns: 

¾ cup skim milk powder 

3 tablespoons plain flour 

½ tablespoon caster (very fine) sugar

A pinch of baking soda

2 tablespoons melted ghee or butter (+ 1 tablespoon extra)

Seeds from one green cardamom pod, crushed finely in a mortar and pestle

About 1/3 cup half and half (or whole milk) + a little extra *see notes

Enough oil for deep frying 

For the sugar syrup: 

¾ cup sugar

2 cups water 

4 green cardamom pods, cracked, but left whole

2 teaspoons rosewater 

Method: 

Sift the milk powder, flour, sugar and baking soda into a bowl. Add the finely gorund cardamom seeds and stir. 

Make a small well in the centre and pour in 2 tablespoons of the melted ghee or butter. Add the half and half or whole milk, little by little, until you have a very soft and sticky dough. Rest the dough for about 5 minutes. 

Grease your palms well with the extra ghee. Shape the dough into 1 inch balls *see notes. This quantity of dough should make roughly 12 - 15 balls. Place on a greased plate. 

Heat the oil for deep frying in a small pot *see notes. Gently lower the shaped jamuns into the hot oil, and fry until they are golden brown. This will take around 5 - 7 minutes. Fry a little longer if you want your jamuns darker in colour. 

Gently take out the fried jamuns and drain for a few minutes on absorbent kitchen paper.

Meanwhile, make the sugar syrup. Place the sugar, water and cracked cardamom pods in a pan over a medium heat. When the sugar dissolves, turn up the heat, and bring to a boil, skimming away any scum that may rise to the surface. Boil for about 2 - 3 minutes, then turn off the heat. Stir in the rosewater.

Place the hot jamuns into the sugar syrup, and leave to soak. The jamuns will absorb the syrup. 

Serve just warm or cold. This dessert goes well with a scoop of vanilla ice cream. 

Notes: 

  •  The amount of cream or milk required will depend on the weather. My climate is very dry, so I used all the cream. My dough was very sticky, but a few minutes of resting made it a little firmer. I also sprinkled over some extra flour to help make it easier to shape into jamuns.
  • When shaping the dough into jamuns, make sure that there are no cracks in them. If the jamuns have cracks, they could split open while deep frying. So its important to grease your palms thoroughly, and coat the shaped jamun in a light coating of ghee.
  • Once the jamuns have been shaped, they need to be fried immediately. This is for the same reason as above. Keeping the jamuns for a long time before frying will cause them to crack.
  • The problem with frying gulab jamuns is that the oil needs to be at a specific temperature. Too hot, and the jamuns will go a dark brown without cooking in the centre. Too cold, and the jamuns will absorb a lot of oil and crack. I experimented a few times, and I found that the ideal temperature for the oil was between 300 and 325 degrees Fahrenheit. You can test your oil if you have a candy or a deep frying thermometer. Checking the temperature of the oil really does take the guesswork out of frying these jamuns, and you will get golden jamuns that are perfectly cooked in the centre.
Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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